Latin classics · 45 min
Arequipe sponge roll
A light flexible sponge rolled around a generous layer of arequipe and finished simply with sugar.
Ingredients
- 500 g chilled puff pastry
- 250 ml whole milk
- 2 egg yolks
- 45 g sugar
- 20 g cornstarch
- 1 tsp vanilla
- 220 g arequipe
- Powdered sugar
Method
- Heat oven to 200°C / 400°F. Roll puff pastry into three equal rectangles, prick well and bake between two sheet pans for 18–22 minutes until deeply golden.
- For the cream, warm the milk. Whisk yolks, sugar and cornstarch; temper with hot milk and cook over medium heat until thick. Add vanilla and cool.
- Set down one pastry layer, spread with half the pastry cream and ribbons of arequipe. Repeat with the second layer.
- Top with the final pastry sheet, chill 20 minutes, dust with powdered sugar and slice with a serrated knife.
Arequipe noteBake the pastry deeply golden so it stands up to the filling and stays crisp.